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Recipes
Slow Cooker Chuck Roast
By BearForce
Add all the mixes to the water and blend until fully dissolved
- 3 pounds chuck roast
- 1 envelope dry Italian salad dressing mix
- 1 envelope dry Ranch salad dressing mix
- 1 envelope dry brown gravy mix
- 2 cups water
Chorizo and White Bean Stew
By BearForce
1. Heat 1 Tbsp. olive oil in large skillet over medium heat
- 2 Tbsp. olive oil, divided, plus more for drizzling
- 1 lb. fresh Mexican chorizo or Italian sausage links
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig thyme
- 2 15-oz. cans cannellini (white kidney beans, rinsed)
- 2 cups low-sodium chicken broth
- Salt and ground pepper
- 5 oz. baby spinach (abut 10 cups)
- Smoked paprika (optional)
Kale Caesar with Bacon and Eggs
By BearForce
1. Preheat oven to 400 degrees
- 1 1/2 lbs. green kale, stems discarded and leaves torn into small pieces
- 1 lb. Tuscan kale, stems discarded and leaves torn into small pieces
- 1/2 cup fresh lemon juice
- Kosher salt
- 1 lb. sliced bacon
- 1 lb. day-old rustic Italian bread, crusts discarded and torn into piecs
- 1 Tbsp. Dijon mustard
- 1/2 tsp. dried oregano
- 1/2 tsp. finely grated lemon zest
- 1 1/2 cups mayonnaise
- 1/2 cup grated Parmigiano-Reggiano cheese (4 ounces)
- Freshly ground black pepper
- 1 large romaine heart, chopped
- 8 large hard-boiled eggs, quartered
Onion Crusted Meatloaf
By BearForce
1. Thoroughly mix 1/2 cup soup, beef, 1/2 can onions, egg and Worcestershire in a large bowl
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
- 1 1/2 pounds ground beef
- 1 (2.8 ounce) can French Fried Onions
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- 6 small potatoes, cut into quarters
Devil's Steak Sauce
By BearForce
Makes 1/2 cup
- 2 tablespoons raspberry jam
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato sauce
- 2 tablespoons malt vinegar
- 5 drops hot pepper sauce
- salt and freshly ground black pepper to taste
Cake Pops
By BearForce
Decorative and colorful for any holiday, baby shower, birthday party
- 1 (12 ounce) package colored candy coating melts, divided
- 24 plain doughnut holes
- 24 lollipop sticks
- 1 tablespoon multicolored candy sprinkles (jimmies), as desired
Chocolate Coconut Fondant Candy
By BearForce
Blend sweetened condensed milk and vanilla extract
- 2/3 Cup sweetened condensed milk
- 1 Teaspoon vanilla extract
- 4 Cups powdered sugar
- 1 Pint pecans
- 1 Can coconut
- 6 Ozs chocolate chips
- 1/2 block of paraffin
Coconut Cream Pie
By BearForce
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Creamed Spinach
By BearForce
Serves 6
- 2 teaspoons olive oil
- 2 (16 ounce) bags fresh spinach
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch freshly grated nutmeg
- 1 tablespoon butter
- 2 tablespoons minced shallot
- 3/4 cup heavy whipping cream
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons finely shredded Parmigiano-Reggiano cheese (optional)
Chicken Country Captain
By BearForce
Feeds a large crowd!
- 1 lb. bulk pork sausage, mild
- 3 lbs. boneless, skinless chicken breasts
- 2 lbs. boneless, skinless chicken thighs
- 2 tsps. plus 1 Tbsp. salt, divided
- 2 tsps. ground black pepper, divided
- 1 1/2 sticks salted butter, divided
- 3 cups medium-diced white or yellow onions
- 1 cup medium-diced red bell pepper
- 1 cup medium-diced celery
- 2 Tbsp. minced garlic
- 1 1/2 Tbsp. dark brown sugar
- 1 Tbsp. curry powder
- 1 1/2 tsps. dried thyme
- 3/4 tsp. ground cumin
- 2 tsp. minced fresh ginger
- 3/4 cups flour
- 2 1/2 cups tomatoes, peeled
- 5 1/2 cups chicken stock
- 2 1/2 cups white wine
- 1/2 cup lemon juice
- 1 Tbsp. apple cider vinegar
- 2 cups golden raisins
- 4 cups cooked rice
- 3/4 cup snipped chives
- 1 1/2 cups toasted slivered almonds
- 1/2 cup chopped parsley